dc.authorid	0000-0003-0938-7697	tr
dc.contributor.author	Dağdeviren Baş, Semahat
dc.contributor.author	Gürkan, Ramazan
dc.date.accessioned	2022-05-12T07:41:22Z
dc.date.available	2022-05-12T07:41:22Z
dc.date.issued	2021	tr
dc.department	Fen Fakültesi	tr
dc.description	F-480	en_US
dc.description.abstract	In this study, a new method was developed for the extraction/enrichment of 5-hydroxymethylfurfural (5-HMF) from sample matrix prior to analysis. The method is based on the selective formation of the imine adduct and ionpair between 5-HMF and phenosafranine (weak base, PSF+) in the presence of sodium dodecyl sulfate (SDS) at pH 5.5 by the base induced disproportionation. Then, the complexes were enriched into the micellar phase of Triton X-114, diluted with ethanol, and detected at 532 nm by micro-volume UV–vis spectrophotometry. The variables affecting extraction efficiency were optimized. In optimal conditions, the calibration curves were over the range of 2... 100 and 2... 200 μg L... 1 with the detection limits of 0.53 and 0.75 μg L.. 1 using 0.2 and 3.0 mL of 1.0 × 10-3 mol L... 1 SDS. From enrichment of 15-mL sample, an enrichment factor of 37.5-fold was obtained. The accuracy/ precision studies after spiking were performed, and observed to be in range of 97.3–102.3 % and 2.5... 3.8% (10, 25 and 75 μg L.... 1, n: 5). After validation, the method was applied to the analysis of the selected foods. From the results, it was observed that 5-HMF levels were in the range of 1.05–18.10 mg kg... 1 with a RSD% of 3.0–4.2 % and recovery of 95.5–98.0 % by sample extraction with sonication while they ranged from 1.15–18.05 mg kg ..1 with a RSD% of 3.0–4.2 % and recovery of 95–99 % without sonication. Finally, it was observed that the results obtained were in agreements with those of the modified White method, statistically validating the method.	tr
dc.description.sponsorship	Sivas Cumhuriyet Üniversitesi	tr
dc.identifier.citation	Q1	tr
dc.identifier.doi	10.1016/j.jfca.2020.103664	en_US
dc.identifier.endpage	10	tr
dc.identifier.issn	0889-1575
dc.identifier.issue	103664	tr
dc.identifier.scopus	2-s2.0-85095420840	en_US
dc.identifier.scopusquality	Q1
dc.identifier.startpage	1	tr
dc.identifier.uri	https://hdl.handle.net/20.500.12418/12870
dc.identifier.volume	95	tr
dc.identifier.wos	WOS:000600435600016	en_US
dc.identifier.wosquality	Q2
dc.indekslendigikaynak	Web of Science	en_US
dc.indekslendigikaynak	Scopus	en_US
dc.language.iso	en	en_US
dc.publisher	CADEMIC PRESS INC ELSEVIER SCIENCE525 B ST, STE 1900, SAN DIEGO, CA 92101-4495	tr
dc.relation.ispartof	Journal of Food Composition and Analysis	en_US
dc.relation.publicationcategory	Uluslararası Editör Denetimli Dergide Makale	tr
dc.rights	info:eu-repo/semantics/openAccess	tr
dc.subject	UA-CPE 5-HMF Food analysis Food composition Phenosafranine Micro-volume UV–vis spectrophotometry	tr
dc.title	Selective extraction and enrichment of 5-hydroymethylfurfural from honey, molasses, jam and vinegar samples prior to sensitive determination by micro-volume UV-vis spectrophotometry	en_US
dc.type	Article	en_US

Selective extraction and enrichment of 5-hydroymethylfurfural from honey, molasses, jam and vinegar samples prior to sensitive determination by micro-volume UV-vis spectrophotometry

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